Psychrotrophic Acinetobacter species from cold raw milk: Characterization of biofilm formation, antimicrobial susceptibility, lipolytic and proteolytic activities
Key Points
Biofilm formation by Acinetobacter species was evident, indicating potential risks in food safety.
Antimicrobial susceptibility tests revealed varying levels, showing a range of resistance among strains.
Lipolytic activity was confirmed, which can lead to spoilage in dairy products over time.
Proteolytic activity was also significant, suggesting a risk for protein breakdown and affecting milk quality.
Psychrotrophic Acinetobacter species from cold raw milk: Characterization of biofilm formation, antimicrobial susceptibility, lipolytic and proteolytic activities | Synapse